Recipes
Chinese Cuisine > SAUCES
All purpose dipping sauce
All Purpose Stir sauce
Chili Oil
Chinese Mustard Sauce
Chinese Salad Dressing
Duck Sauce
Five Flavor Oil
Garlic Sauce
Hoisin Sauce
Honey Sauce
Hot & Spicy Stir Fry Sauce
Hot Chili Oil
Hot Chili Sauce
Hot Mustard Sauce
Jazzed Hoisin Sauce
Lobster Sauce
Lorbak Sauce
Manchurian Sauce
Peanut Sauce
Plum Sauce
Red cooking sauce
Seafood Marinade
Sichuan Spicy Salt
Soy Sauce Dip
Spicy Soy Dipping Sauce
Sweet and Sour Dipping Sauce
Sweet and Sour Sauce
Szechwan pepper Oi
Tangerine Marinade
Tofu Dip
All purpose dipping sauce

Ingredients: Directions:

Combine 1 cup ketchup, 1/2 cup soy sauce, 1/4 cup each hoisin sauce and chicken broth, 2 1/2 tablespoons sugar or honey, 1 tablespoon each Worcestershire sauce and sesame oil, 1 teaspoon chili oil, and 1/4 teaspoon white pepper in a medium bowl and mix well. Makes about 2 1/4 cups 



Preparation Time:
10 mins

Servings:
4 people

All Purpose Stir sauce

Ingredients: Directions:

Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.



Preparation Time:
15 mins

Servings:
3 people

Chili Oil

Ingredients: Directions:

Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup



Preparation Time:
15 mins

Servings:
2 people

Chinese Mustard Sauce

Ingredients: Directions:

Combine 1/4 cup dry mustard, 1 1/2 tablespoons water, 1 tablespoon vinegar, 1/4 teaspoon vegetable oil, and 1/4 teaspoon sesame oil in a small bowl and stir to a smooth paste. Makes about 1/4 cup.



Preparation Time:
15 mins

Servings:
2 people

Chinese Salad Dressing

Ingredients: Directions:

Combine 3/4 cup rice vinegar, 1/3 cup soy sauce, 1/3 cup sugar, 1 tablespoon minced garlic, 1 tablespoon toasted sesame seeds, 2 teaspoons minced cilantro (Chinese parsley), and 1 teaspoon Chinese five-spice in a small bowl. Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups. 



Preparation Time:
15 mins

Servings:
2 people

Duck Sauce

Ingredients:

Directions:

If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.
Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.



Preparation Time:
15 mins

Servings:
2 people

Five Flavor Oil

Ingredients: Directions:

Heat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about 375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in refrigerator. Makes about 1 cup.



Preparation Time:
15 mins

Servings:
2 people

Garlic Sauce

Ingredients:

Directions:

Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.



Preparation Time:
15 mins

Servings:
2 people

Hoisin Sauce

Ingredients:

Directions:

In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic.
Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended. Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens slightly.
Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the refrigerator to use as needed.



Preparation Time:
15 mins

Servings:
2 people

Honey Sauce

Ingredients:

Directions:

Mix ingredients together in a non-metal container. The sauce may separate over time, in which case just mix it together again



Preparation Time:
15 mins

Servings:
2 people

Hot & Spicy Stir Fry Sauce

Ingredients: Directions:

Place a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Let cool. Makes about 3/4 cup



Preparation Time:
15 mins

Servings:
2 people

Hot Chili Oil

Ingredients:

Directions:

Line a small, fine strainer with a paper towel and set it aside.
In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add the peppercorns and paprika, and continue to cook just until mixed.
Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a small jar and cover with a lid. Store in the refrigerator.



Preparation Time:
15 mins

Servings:
2 people

Hot Chili Sauce

Ingredients:

Directions:

Soak the peppers in warm water until very soft. Drain and chop fine.
In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.
Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.



Preparation Time:
15 mins

Servings:
Makes 2 Cups

Hot Mustard Sauce

Ingredients:

Directions:

Combine the mustard powder and water in a small bowl and mix until smooth. Let the mixture stand for 1 minute. 
Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store in the refrigerator for up to 3 or 4 weeks.



Preparation Time:
15 mins

Servings:
Makes 1/3 Cup

Jazzed Hoisin Sauce

Ingredients:

Directions:

Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.



Preparation Time:
15 mins

Servings:
2 people

Lobster Sauce

Ingredients: Directions:

Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes.



Preparation Time:
15 mins

Servings:
Makes about 1 1/3 cups

Lorbak Sauce

Ingredients:

Directions:

Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1.5 – 2 minutes.
Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use



Preparation Time:
15 mins

Servings:
2 people

Manchurian Sauce

Ingredients:

Directions:

In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.
NOTES : If you are watching your sodium intake, substitute one of the low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.



Preparation Time:
15 mins

Servings:
2 people

Peanut Sauce

Ingredients:

Directions:

GARNISH: (all are optional, depending on your taste)
1. 1 carrot, peeled
2. 1/2 firm medium cucumber, peeled, seeded, and julienned
3. 1/2 cup roasted peanuts, coarsely chopped
4. 2 green onions, thinly sliced



Preparation Time:
15 mins

Servings:
2 people

Plum Sauce

Ingredients:

Directions:
Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. 
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.  With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.

Preparation Time:
15 mins

Servings:
2 people

Red cooking sauce

Ingredients: Directions:

Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. 



Preparation Time:
15 mins

Servings:
Makes about 3 1/2 cups

Seafood Marinade

Ingredients:

Directions:

Mix all 



Preparation Time:
15 mins

Servings:
2 people

Sichuan Spicy Salt

Ingredients: Directions:

Place 1/4 cup salt, 3/4 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili powder, and 1/4 teaspoon white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool.



Preparation Time:
15 mins

Servings:
Makes about 1/4 cup

Soy Sauce Dip

Ingredients:

Directions:

In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.



Preparation Time:
15 mins

Servings:
2 people

Spicy Soy Dipping Sauce

Ingredients:

Directions:

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.



Preparation Time:
15 mins

Servings:
2 people

Sweet and Sour Dipping Sauce

Ingredients:

Directions:

Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve.



Preparation Time:
15 mins

Servings:
Makes 1 1/4 cups

Sweet and Sour Sauce

Ingredients:

Directions:


Preparation Time:
15 mins

Servings:
2 people

Szechwan pepper Oi

Ingredients:

Directions:

Roast the Szechwan pepper in a clean, dry pan until fragrant.
Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool.
Strain and store in a glass jar in a cool, dark cupboard.



Preparation Time:
15 mins

Servings:
2 people

Tangerine Marinade

Ingredients:

Directions:

Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl. 
Use as a marinade for any type of meat...just experiment a bit with anything and see how you like i!



Preparation Time:
15 mins

Servings:
2 people

Tofu Dip

Ingredients:

Directions:

Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer.
The dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week.



Preparation Time:
15 mins

Servings:
Makes 1 1/2 cups